Recipe for tincture of red currants
Red currants are a popular fruit grown in home gardens and allotments. The sour taste makes that they do not have too many fans and it is a pity. Red currant is a source of vitamins C and PP and potassium, calcium and phosphorus. It is therefore worth spending a few moments to prepare a tincture with a beautiful light-red color, delicious in taste and bringing relief to digestive problems and exhaustion.
- 1 kg currants
- 1,5 litres of spirit 70%
- 1 kg of sugar
- half a vanilla stick
Currants used to make the tincture should be ripe. They should be picked, remove stems, washed and drained. Pour into a jar together with vanilla and pour spirit. Macerate in a warm, sunny place for a month. Shake the jar every few days. After a month, pour off the liquor and sprinkle the fruit with sugar. When the sugar dissolves, pour in the liquor. After a few days, you can filter the tincture and pour it into bottles. Red currant tincture matures at least 3 months. Of course, longer seasoning will make it better.